5 boneless skinless chicken breasts [6-8 oz. each]
1 [10 3/4 oz] can cream of chicken with herbs soup
1 [10 3/4 oz] can cream of celery soup
2 1/2 cups chicken broth
8 frozen biscuits thawed [I used Grands! Southern Style]
1/4 cup finely minced onion
3 Tbsp butter, melted
1 tsp dried parsley flakes
1 tsp poultry seasoning
1/4 tsp dried tarragon
1/8 tsp dried thyme
salt and black pepper to taste
1/2 cup diced celery
1/2 cup diced onion
1 cup thinly sliced carrots
2 Tbsp butter
Spray the inside of your slow cooker with cooking spray and set it on the low setting. Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker. In a mixing bowl, whisk together the soups, broth, melted margarine/butter, onion and seasonings. Pour this over the chicken chunks. Cook the chicken on low for 5 hours.
After 5 hours, remove the lid, stir and increase the temperature to the high setting. Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth. Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours. Yield: 6 servings
In a stove top pan saute 1/2 cup each of chopped celery and onion with one cup of carrots in 2 Tbsp margarine or butter until cooked and golden. Season with salt and black pepper to your taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve immediately.
I prefer to add the cooked vegetables at the end of cooking, so, the chicken and dumplings won't get lost in the flavor of the vegetables. You can skip this optional step and enjoy vegetables on the side if you wish.